A classification of foods and physical propertiesFunded under: IC-COST
This publication provides a framework for the collection of data on the physical properties of foods. The most recent edition extends the earlier English-German/German-English glossaries with the addition of the French and Spanish languages. The classification system adopted considers the various biological food substances as foods rather than members of particular biological families. A dendritic grouping is utilised with fourteen primary foods standing as the main groups, that continually sub-divide, ending with specific foods. As a result of various foods having different spellings and meanings in each of the four languages some translations may not correspond or may not be precisely matched.
Bibliographic Reference: Report: EN (1989) 93 pp.
Availability: Available from Food Science Publishers Ltd., 33 Woodlands Avenue, Hornchurch, Essex RM11 2QT (GB)
ISBN: ISBN 0-94832-3-85X
Record Number: 199230013 / Last updated on: 1994-11-29
Original language: es
Available languages: en,de,fr,es